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Freezing Points of Bulking Agents Used in Manufacture of Low-Calorie Frozen Desserts1

Authors
Journal
Journal of Dairy Science
0022-0302
Publisher
American Dairy Science Association
Volume
67
Issue
12
Identifiers
DOI: 10.3168/jds.s0022-0302(84)81647-1
Keywords
  • Research Papers

Abstract

Abstract Freezing points of solutions of polydextrose, polydextrose partially neutralized with potassium hydroxide, sorbitol, and microcrystalline cellulose at concentrations commonly used in frozen desserts were compared with those of similar concentrations of sucrose. Solutions of polydextrose and polydextrose partially neutralized with potassium hydroxide exhibited higher freezing points. Freezing points of sorbitol solutions were lower and microcrystalline cellulose had no measurable effect on freezing point. Most bulking agents affect freezing points; thus, addition to frozen dessert mixes must be regulated carefully.

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